Best steel for boning knives?

[Darrin Sanders]

I'm getting ready to make a few boning knives and would like some input from you guys for the best steel and hardness for a thin blade that will be in almost constant contact with bone and still hold a keen edge. Edge retention and toughness are my only concerns. Corrosion resistance is NOT an issue. I'm thinking about going with 3V unless you guys know of something better. Thanks in advance for any and all input.

 

[james terrio]

Edge retention and toughness are my only concerns. Corrosion resistance is NOT an issue. I'm thinking about going with 3V unless you guys know of something better.

I don't know of anything commonly available that will match 3V for that. Some will say INFI but where ya gonna get a bar?

 

[Phil705]

Not sure if anything is better than 3V, as I've never used it. But I have used 3/32" A2 and D2 for boning knives. I made one in A2 for the local butcher and he absolutely loves it, uses it all day every day. I shot for about 59-60 Rc.

 

[David Metzger]

My 2 cents, 3V has great toughness and edge holding abilities. What I would consider is:

1 What RC will be best for the steel selected and the use?
2 What kind of steel thickness and edge angle are you planning?
3 Do you care much on how much you pay for the steel and how difficult the heat treatment will be?

I think cpm 3v will be about as good as it gets, but maybe some other tool steels o1, a2, etc would be great also at less cost.
DM

(I'm a beginner but have studied hard-I am just using O1 for now.)

If you get a high RC 60-62 you should have great edge retention in about any steel at some sacrifice to toughness - I think even in a boning knife you don't need the EXXXTREMMME toughness unless you expect abuse. I would be more picky in choosing a stainless and how well it would perform but most of the "high carbon" steels will be great.


Chime in if my advice is all wet.

D M

 

[hammerfall]

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